Turmeric But­ter­nut Squa Ginger Bi que

SVAD­HISTHANA SACRAL CHAKRA

Yoga Journal - - TEACHER’S TABLE -

SERVES 4

1 tbsp co­conut oil 1 yel­low onion, diced (re­duce or re­place with 1 bulb fen­nel for pitta) fresh ginger (1-inch piece), chopped 2 cups low-sodium veg­etable stock 1 large but­ter­nut squash, roasted (op­tion to sub with 2 sweet pota­toes) 1 can full-fat co­conut milk (14 oz) 1 tsp turmeric ½ tsp cin­na­mon ¼ tsp sea salt 1⁄8 tsp freshly ground black pep­per pump­kin seeds, to gar­nish

In a large pot or Dutch oven, heat co­conut oil over medium heat. Add onion and ginger, and sauté un­til soft, about 3 min­utes.

Add stock, bring to a boil, and then add cooked but­ter­nut squash. Stir in co­conut milk, turmeric, cin­na­mon, salt, and pep­per. Cover with lid, re­duce to low heat, and let sim­mer, 5 min­utes.

Blend soup to a smooth purée us­ing an im­mer­sion blender, or let it cool and purée it in batches with a reg­u­lar blender. Serve gar­nished with pump­kin seeds.

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